Crispy Garlic-Parmesan Wings

  • PrepTime: 20 Mins
  • CookTime: 50 Mins
  • TotalTime: 2 Hrs 10 Mins

Ingredient

  1. 3/4 cup mayonnaise
  2. 1/4 cup sour cream
  3. 1/4 cup shredded Parmesan cheese
  4. 1 tablespoon apple cider vinegar
  5. 1 teaspoon extra-virgin olive oil
  6. 1 teaspoon freshly squeezed lemon juice
  7. 1 teaspoon chopped fresh parsley
  8. 2 cloves garlic, minced
  9. 1/2 teaspoon red pepper flakes, optional
  10. 3 pounds whole or precut chicken wings
  11. 1 teaspoon garlic powder
  12. 1 teaspoon kosher salt
  13. 1/2 teaspoon black pepper
  14. 1 tablespoon canola oil
  15. 1/4 cup (4 tablespoons) unsalted butter
  16. 1/4 cup shredded Parmesan cheese
  17. 3 cloves garlic, minced
  18. 2 tablespoons chopped fresh parsley

Instruction

  1. Gather the ingredients.
  2. In a small bowl, add all of the dipping sauce ingredients.
  3. Mix well until thoroughly combined.
  4. Cover the bowl and refrigerate for at least 1 hour to let the flavors marry.
  5. Gather the ingredients.
  6. Preheat the oven to 400 F. Prepare a baking sheet fitted with a wire rack or use a jelly roll pan. If you don't have a rack, line the pan with parchment paper or aluminum foil.
  7. If the wings are not precut, lay each wing out so the inside faces up and stretch it out. Using a sharp knife, make a cut between the wingette and wingtip then cut between the drummette and wingette. Discard the wingtips or save them to make chicken stock.
  8. Pat the wings dry with a paper towel and place in a large bowl.
  9. In a small dish, combine the garlic powder, salt, and pepper. Mix well to combine.
  10. If using, drizzle the canola oil over the wings before sprinkling with the garlic mixture. Toss the wings to coat evenly.
  11. Set the wings on the prepared pan so they are not touching.
  12. Roast in the oven for 40 minutes, flipping the wings after 20 minutes.
  13. Ensure all of the wings are skin-side up and place the pan under the broiler. Broil on high for about 5 minutes, until the skin is browned and crispy.
  14. While the wings are broiling, melt the butter in a small saucepan over medium heat. Remove from the heat and let cool slightly.
  15. In a small bowl, combine the Parmesan cheese, minced garlic, and parsley. 
  16. Stir the melted butter into the garlic and Parmesan mixture.
  17. Place the wings into a large bowl, drizzle the garlic-Parmesan butter over the top, and toss to coat the wings.
  18. Serve with the dipping sauce and enjoy.

Note

  1. Garlic powder is the better choice to use while cooking the wings because fresh garlic will get too crisp and lose flavor.
  2. Use pre-shredded or freshly grated Parmesan cheese (or Italian Parmegiano-Regganio). The powdered and grated Parmesan that's so convenient doesn't have the same flavor.
  3. Don't melt the butter too early, or it will solidify. If it does get solid after mixing it with the garlic and Parmesan, reheat it gently until it just begins to soften and stir. Pour it over the hot wings; it will continue to melt while tossing.
  4. The wings stay crispy for a few hours and can be kept warm in a 200 F oven or slow cooker. Leftovers can be stored in the refrigerator for a day and reheated gently in a 350 F oven, though they are best fresh.
  5. Add more herbs or replace the parsley in the sauce. Basil, oregano, and thyme are complementary to the garlic-Parmesan blend.
  6. Skip the red pepper flakes if you prefer—they add just a hint of spice to the dipping sauce that's a nice contrast.
  7. For a fried chicken-like battered wing, skip the oil. Instead, mix the garlic powder, salt, and pepper with 3 tablespoons of baking powder and toss the wings in the mixture to coat before baking. These don't keep as well and should be eaten right away.